The recipe is for cookies. Recipe asks for salted peanuts and unsalted butter while I have the unsalted peanuts and salted butter. Nutralite Table spread: http
Inspired by this question How can I score wet bread dough more easily?, I am quite keen to know why and what kind of breads should be scored? What will happen
I'm going to bake this cake: http://www.epicurious.com/recipes/food/views/French-Yogurt-Cake-395471 and was wondering what sort of vegetable oil (canola etc) I
A cookie recipe asks for: 14 ounces good-quality thawed frozen puff pastry, such as Dufour So, does puff pastry mean this? http://nishamadhulika.com/bakin
From: What makes a bread either close or open crumbed/textured? Oven spring Yeasts continue producing CO2 until they die at 60C/140F.
The cookie recipe asks for: 1½ cups plus 1 tablespoon all-purpose flour 1¼ teaspoons ground ginger 1 teaspoon ground cinnamon ¼ teas
I make sanding sugar cut out cookies often. I sometimes have excess sugar left on the cookie sheets after baking. Could this excess sugar be saved and reused fo
I found that chia seeds mixed with water form a somewhat gelatin mixture that can be used for bakery instead of oil or butter. I would like to try it but I hav
I got distracted while assembling the dry ingredients for a cookie recipe and added the sugars, which were supposed to be creamed with the butter first. Fortuna
I bake my bread for about half an hour. At the 15 minute mark, the bottom is already slightly burnt, but the bread is clearly not done. My oven doesn't have a t
http://www.steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html Now do a little “karate chop” lengthwise down the middle of the bre
The objective was to quickly put together a banoffee pie without going through making the pie crust. But this store bought Graham cracker pie crust comes with s
Following is the list of flours that I can get hold of in India easily: Whole wheat flour Semolina flour Chickpea flour Maida Multi grain flour Corn flour Rice
That's the question. What quantity and resting time should be preferred for active dry yeast when it is supposed to be used in place of quick yeast? Please sp
Failed miserably at the first bread bake. I have this oven: Bajaj 28 Litres 2800TMC Oven Toaster Grill I tried this recipe: Baking the Perfect Loaf of French
As described here, most common baking powders contain two acids, one that reacts to moisture, and one that mostly reacts when heated. Does that mean that if my
I'm new to baking in general, and I've been recently trying to make a simple pizza bread. But the problem is that after I bake the bread in the oven, it seems
These ingredients were listed on a cookie pack available in the market. I would like to know what combinations of the following ingredients can be used to produ
I want to make a dry waffle mix that you can store and later just add water to make ready. is it possible to do it with all dry ingredients?
Problem with the right baking temperature. I have a gas oven. To bake a cake I pre heat the oven at 150 C for at least 1/2 an hour while I prepare all the stuff